A GUIDE TO MODERN COOKERY; NEW AND REVISED EDITION
London: WILLIAM HEINEMANN, 1909. Hardcover. 891 pages. 25 x 16 x 5 cm. Frontispiece black and white photo of author with tissue guard. First issued in French in 1903, this landmark work codified and modernized the principles of classical French cuisine. It comprises more than 5,000 recipes, many presented in..... More
